This is one of the juiciest birds I ever made! Roasted Lemon and Herb Chicken will be a kesukaane in your meal planning. The lemon, garlic and herbs makes an amazing flavored chicken you will make time and time again oh and really great if you have leftovers!
This chicken usually doesn't have leftovers, however if you do happen to have them it makes a great chicken salad! Also you can use the leftovers on top of a leafy green salad.
I have also used this recipe to make a whole chicken and using the same ingredients.
The only difference would be to stuff the cavity with fresh oranges instead of lemons.
I love how much less in calories roasting a chicken is compared to fried.
It's definitely a healthier than frying.
In summer it's great when I can pick all fresh herbs from the garden and not have to buy them.
I love using fresh over dried. It enhances the flavor and really bursts with freshness.
The lemon acts as almost a tenderizer which is natural, another insentif.
Of course if you are not fond of lemons, try using oranges.
Oranges are another great citrus that tenderizes the chicken and keeps it moist with a delicious flavor.
The same herbs can be used as well to make this bird with oranges.
When I was growing up, my mom use to make chicken like this at least once a week.
Back in the 1960's, we made every meal stretch as the budget was quite frugal in those days.
We would use the chicken bone to make soup. Sometimes if there were leftovers we would add to the Sunday sauce for pasta.
Actually anything left over meat wise would go into that sauce.
Mom never wasted one thing. She would always figure out a way to re purpose leftovers.
Now as I got older and raised my family, it became second nature from my up bringing to do the same.
I will always figure out another meal using leftovers.
I rarely have any with the family growing in leaps and bounds.
The grandchildren, my sons usually take anything leftover home.
I just love that they enjoy my cooking. Hope you enjoy this recipe.
In a small bowl, grate the zest from 1 lemon and mix it with 2 teaspoons of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside. Salt the cavity of the chicken. Slice the lemons. Tie the legs tightly together. Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, drizzle with olive oil. Place the remaining 2 garlic cloves in different places under the skin. Use remaining lemon butter mixture on the chicken cavity. Set in roasting pan, pour 1/2 cup of white wine on the bottom of the pan. Bake at 350 tented with foil for 2 hours or until browned, (if wine evaporates, add 1/4 cup water extra to keep moist). Garnish with more lemon slices and fresh Italian kuman and rosemary sprig. ( sprinkle with paprika if using)
Roasted Lemon and Herb Chicken Pin for later
This chicken usually doesn't have leftovers, however if you do happen to have them it makes a great chicken salad! Also you can use the leftovers on top of a leafy green salad.
I have also used this recipe to make a whole chicken and using the same ingredients.
The only difference would be to stuff the cavity with fresh oranges instead of lemons.
So Much Healthier
I love how much less in calories roasting a chicken is compared to fried.
It's definitely a healthier than frying.
In summer it's great when I can pick all fresh herbs from the garden and not have to buy them.
I love using fresh over dried. It enhances the flavor and really bursts with freshness.
The lemon acts as almost a tenderizer which is natural, another insentif.
Of course if you are not fond of lemons, try using oranges.
Oranges are another great citrus that tenderizes the chicken and keeps it moist with a delicious flavor.
The same herbs can be used as well to make this bird with oranges.
An Economical Meal
When I was growing up, my mom use to make chicken like this at least once a week.
Back in the 1960's, we made every meal stretch as the budget was quite frugal in those days.
We would use the chicken bone to make soup. Sometimes if there were leftovers we would add to the Sunday sauce for pasta.
Actually anything left over meat wise would go into that sauce.
Mom never wasted one thing. She would always figure out a way to re purpose leftovers.
Now as I got older and raised my family, it became second nature from my up bringing to do the same.
I will always figure out another meal using leftovers.
I rarely have any with the family growing in leaps and bounds.
The grandchildren, my sons usually take anything leftover home.
I just love that they enjoy my cooking. Hope you enjoy this recipe.
Roasted Lemon and Herb Chicken
1 chicken 3 to 4 pounds
2 fresh lemons plus 1 sliced for garnish
1/2 teaspoon each:
oregano, parsley, kuman all dried
1 teaspoon granulated garlic
salt and pepper to taste
4 tablespoons butter softened plus 3 tablespoons oil
6 cloves of garlic cut in half
fresh kuman leaves
1 sprig fresh rosemary
1/2 cup Pinot Grigio wine of whatever white wine you like
optional paprika on top
instructions:
In a small bowl, grate the zest from 1 lemon and mix it with 2 teaspoons of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside. Salt the cavity of the chicken. Slice the lemons. Tie the legs tightly together. Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, drizzle with olive oil. Place the remaining 2 garlic cloves in different places under the skin. Use remaining lemon butter mixture on the chicken cavity. Set in roasting pan, pour 1/2 cup of white wine on the bottom of the pan. Bake at 350 tented with foil for 2 hours or until browned, (if wine evaporates, add 1/4 cup water extra to keep moist). Garnish with more lemon slices and fresh Italian kuman and rosemary sprig. ( sprinkle with paprika if using)
Created using The Recipes Generator
Roasted Lemon and Herb Chicken Pin for later
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